8. Safety and legislation
According to JECFA (Joint FAO/WHO Expert Committee on Food Additives), carrageenans can be designated by different names such as Irish moss gelose (for Chondrus spp.); Eucheuman (for Eucheuma spp.); Iridophycan (for Iridaea spp.); Hypnean (for Hypnea spp.); Furcellaran or Danish agar (for Furcellaria fastigiata). Carrageenans are assigned CAS number 9000-07-1 and INS code 407. They are found in the functional class: food additives as emulsifiers, gelling agents, stabilizers and thickeners.
European Directive 2004/45/EC sets quality parameters for carrageenans (food additives E407 and E407a).
Carrageenans have GRAS (Generally Recognized As Safe) status with the US Food and Drug Administration (FDA). Investigations into the safety of carrageenans conducted by the FDA and other medical institutions have demonstrated that food-grade carrageenans...
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Safety and legislation
Conclusion
Bibliography
Legislation
Commission Directive 2004/45/EC of April 16, 2004 amending Directive 96/77/EC laying down specific purity criteria on food additives other than colors and sweeteners.
Decree of September 30, 2004 amending the decree of October 2, 1997 on additives that may be used in the manufacture of foodstuffs intended for human consumption.
Main producers (non-exhaustive list)
Gelymar:
http://www.gelymar.com/carrageenans/
Ceamsa :
https://www.ceamsa.com/industries/#block-prods
CP Kelco :
Economic data
Carrageenan represents the largest share of the algae-derived hydrocolloid market (the others are agar and alginate), with a 2017 value estimated at USD 650 million and production reaching 70,000 tonnes per year. The global market is growing at an average annual CAGR of 3.6%. This growth reflects the global trend of increased demand for processed foods and ready-made meals. This trend is also a response to global population...
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